Servings 1 cup
Ingredients
- 1 medium orange
- 2 1/2 cups fresh or frozen cranberries (See Kelly's Note)
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
Instructions
- Zest the orange and add 1 tablespoon of the zest to a medium saucepan then cut the orange in half and squeeze all of the juice from both halves into the saucepan.
- Add the cranberries, sugar and brown sugar to the saucepan and cook the mixture over medium heat, stirring occasionally, until it has thickened and the cranberries begin to pop, 8 to 10 minutes.
- Remove the cranberry relish from the heat and let it cool before serving.
Notes
- If you're using frozen cranberries, you don’t have to thaw them, but thawing does help the sauce thicken a little faster.
- Be careful to only zest the orange part, avoiding the bitter white pith.
- Taste the sauce as it cooks and adjust the sweetness accordingly. If you prefer a sweeter sauce, add a bit more sugar.
- The sauce will thicken significantly as it cools.
- To make ahead: Simply follow the recipe as written, allow it to cool completely, then store in an airtight container in the fridge for up to one week. I like to serve it at room temp, but you can serve it cold or warm it gently on the stovetop over low heat.
- To freeze: Let it cool completely, then transfer it to a freezer-safe container or zip-top bag (leave a little room for expansion). Freeze for up to 3 months. Thaw in the fridge overnight, then stir to bring it back to its glossy, jammy glory.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!